This pie has been sitting quietly in my recipe box for far too long. I first shared the card on Pinterest a while ago, but somehow never got around to posting it here on the blog. It’s one of those classic recipes that feels like it belongs in a country kitchen, simple ingredients, cozy flavors, and the kind of dessert that makes any day feel a little more special.

Buttermilk pie has been around for generations. It’s the kind of dessert our grandmothers would make with what they had on hand, no fancy tricks, just a creamy, custardy filling tucked into a flaky pie crust. I’ve added a handful of fresh raspberries on top to brighten things up a bit, but the heart of this recipe stays true to its roots.

If you’ve never tried buttermilk pie before, this is your sign to give it a go. It’s silky, lightly tangy, and sweet in the most comforting way. And now, finally, it has a proper place here on the blog, right where it belongs.

What You’ll Need

The ingredients are refreshingly simple: sugar, flour, eggs, buttermilk, butter, a touch of vanilla and lemon juice, and a pie crust. That’s it. You can sprinkle in a pinch of nutmeg if you’re feeling fancy, but it’s optional.

If you don’t usually keep buttermilk on hand (I get it!), you can make a quick substitute by stirring 1 tablespoon of lemon juice or vinegar into 1 cup of milk and letting it sit for 5–10 minutes. But if you can, use the real thing—it gives this pie its signature tang.

Tips for the Perfect Pie

• Whisk gently but thoroughly. You want the filling to be smooth, but you don’t want to incorporate too much air. It helps keep the texture creamy instead of foamy.
• Use a glass or ceramic pie plate if you have one. It bakes more evenly and gives the crust a lovely golden edge.
• Check it around the 50-minute mark. You’re looking for a set center with just the slightest jiggle—kind of like how a cheesecake should look when it’s ready.
• Let it cool completely before slicing. This is the hardest part, I know. But if you cut it too early, the filling won’t be fully set. I like to pop mine in the fridge after it’s cooled on the counter—it slices beautifully when chilled.

To Serve

You can enjoy this pie as-is (it’s dreamy on its own), or dress it up with a little whipped cream or a dusting of powdered sugar. I usually add a handful of fresh raspberries on top—just one more nod to the seasons and a little pop of color. If you want to be extra, try arranging them in a pattern or adding edible flowers for that full cottagecore feel.

This pie is a sweet little slice of comfort, perfect for afternoon tea, holidays, or just because the sun is shining through the window and you’re in the mood to bake. I hope it brings as much joy to your kitchen as it has to mine.